Vegan Lentil Puff Wellington

This lentil Wellington is a show—stopping main that always earns rave reviews at gatherings and cozy Sunday dinners alike. It features hearty lentils and chickpeas tucked inside flaky puff pastry, paired with a simple herby gravy for a vegetarian meal that feels rich yet light enough to enjoy any time. The texture is satisfyingly meaty and the flavors are warming with notes of rosemary and thyme in every bite.

When I first brought this Wellington to a potluck it disappeared within minutes. My family asks for it every holiday now and even the meat—eaters are always impressed by how flavorful it is.

Ingredients

• Puff pastry sheet: Provides golden flaky exterior Choose a vegan puff pastry with real fats for best flavor
• Dry lentils: Earthy protein base Use green or brown lentils and check for even size and freshness
• Canned chickpeas: Add creaminess and texture Drain and rinse thoroughly for clean taste
• Carrots: Bring natural sweetness and structure Opt for firm carrots with strong color
• Large shallot: Adds gentle allium flavor Select plump shallots with tight skin
• Garlic: Boosts deep umami warmth Use fresh cloves for bolder results
• Fresh rosemary: Hearty pine notes Strip leaves to avoid tough stems
• Fresh thyme: Brings brightness Use sprigs and pick off only the leaves
• Vegan butter: Gives luscious depth and helps soften aromatics Use block style if you can
• Garlic powder: Extra layer of flavor Make sure it’s fresh for best punch
• Onion powder: Enhances savoriness Choose onion powder not onion salt
• Salt: Balances and sharpens flavors Opt for fine sea salt for even seasoning
• Black pepper: Adds warming heat Freshly cracked is ideal
• Flax seed meal: Acts as binder making a flax egg Choose golden flax for milder flavor
• Non—dairy milk: Promotes golden crust Use unsweetened soy or oat for best browning
• Turmeric: For golden pastry color Use a small pinch for warmth and color
• Vegetable broth: Forms gravy base Try low sodium to control seasoning
• Cornstarch: Thickens gravy Whisk well to avoid lumps
• Maple syrup: Adds subtle sweetness to gravy Use Grade A pure maple syrup for light flavor

Instructions

Cook Lentils:

Simmer dry lentils in a pot covered with water plus a pinch of salt for about 30 minutes until fully tender. Taste a few to be sure they are soft throughout and drain off excess water.

Sauté Aromatics and Vegetables:

In a large pan melt vegan butter over medium heat. Add chopped shallot carrot garlic chickpeas fresh thyme rosemary garlic powder onion powder salt and pepper. Cook stirring occasionally for about 10 minutes until vegetables are softened and fragrant. Warming up the spices this way deepens flavor.

Blend Filling Base:

Transfer sautéed mixture to a blender or food processor. Pulse until chopped but still chunky so the filling holds together but is not totally smooth.

Prepare Flax Egg:

In a large bowl combine flax seed meal with water and stir well. Let sit for five to seven minutes until thick and gelatinous. This acts as the binder for the loaf.

Combine and Season:

Add cooked lentils and blended filling to the bowl with flax egg. Mix well until evenly combined. Taste and add more salt or herbs to suit your preference.

Shape and Chill Loaf:

Spoon filling onto a large piece of plastic wrap. Use wrap to roll mixture into a tight log shape. Refrigerate at least 20 minutes to help it stay firm for assembly.

Roll Puff Pastry:

Lay out thawed puff pastry on a clean counter. Lightly roll with a pin if needed to flatten. Unwrap lentil log and place near one end of pastry.

Assemble and Seal:

Gently roll pastry around filling tucking the ends under. Seal edges with a bit of water using your fingers to press seams together.

Glaze and Decorate:

Transfer to parchment—lined baking sheet. For golden pastry whisk non—dairy milk with a pinch of turmeric and brush over top. Lightly score surface with a knife for design if desired.

Bake Wellington:

Place in oven preheated to 425 degrees Fahrenheit. Bake for 25 to 30 minutes until pastry is a deep golden brown and crisp.

Prepare Gravy:

In a small pot combine vegetable broth maple syrup fresh thyme onion powder garlic powder salt and pepper. Whisk cornstarch with a splash of broth in a separate bowl then add mixture to pot. Simmer over medium heat whisking until gravy thickens and bubbles.

Serve the Wellington:

Slice pastry into thick rounds. Serve hot with plenty of warm gravy and your favorite vegetables.

I especially love how the rosemary and thyme perfume the filling while it bakes. My niece loves making leaf designs on top with leftover pastry which makes every Wellington uniquely ours.

Storage tips

Store leftover Wellington tightly wrapped in the fridge for up to three days. Reheat slices in the oven at 350 until hot so the pastry crisps up nicely. The gravy keeps covered in the fridge for four days and can be thinned with a splash of broth if it thickens.

Ingredient substitutions

You can swap lentils for canned brown lentils if short on time just drain well. If fresh herbs are unavailable dried work in a pinch use one third the amount. Any non—dairy milk works but avoid sweetened or flavored varieties.

Serving suggestions

Pair this Wellington with roasted Brussels sprouts crisp green beans or simple mashed potatoes for a full meal. It looks stunning on a holiday plate and pairs beautifully with tangy cranberry sauce or a spinach salad.

Cultural and historical context

Wellington is traditionally an English festive dish often made with beef. The vegan adaptation keeps all the drama and decadence with no animal products needed. Home cooks have embraced this lentil version at parties and special events to offer a centerpiece that is inclusive and memorable.

Seasonal Adaptations

Make with sweet potato instead of carrot for fall Tuck in sautéed mushrooms for winter earthiness Add chopped spinach or chard in spring for a green twist

Success Stories

I have seen friends shy about vegan meals fall in love with this Wellington at their first taste. When I brought it for Friendsgiving the whole table asked for the recipe and two people made it for their own Christmas dinner. Each time I share it someone requests it for their next family party.

Freezer Meal Conversion

Shape and chill the filled Wellington then wrap tightly in parchment and foil before baking. Freeze for up to one month. To bake from frozen add ten minutes to cooking time and lower oven temperature slightly to prevent burning.

This gorgeous lentil Wellington delivers on taste texture and drama for your table. Enjoy every bite and share with those you love—it always impresses.

Common Recipe Questions

→ Can I prepare the filling ahead of time?

Yes, the lentil and chickpea filling can be made a day in advance and refrigerated. This helps firm the mixture, making assembly easier.

→ Which pastry works best for wrapping?

Use a thawed vegan puff pastry sheet for crisp, flaky results. Ensure it’s fully thawed before rolling and wrapping the filling.

→ How do I prevent my Wellington from becoming soggy?

Chilling the filling and baking on parchment paper help maintain a crisp pastry. Preheating the oven is also key to achieving a golden crust.

→ What can I use instead of flax egg?

Chia seeds mixed with water can substitute for flax egg, providing the necessary binding effect for the filling.

→ Is there a gluten-free way to make this?

Use a gluten-free puff pastry and ensure all fillers and seasonings are gluten-free for a suitable option.

→ Can the gravy be made in advance?

Absolutely. Prepare the gravy ahead and gently reheat before serving, stirring well to maintain a smooth texture.